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Preparation

Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

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Recent Reviews

Before starting, I had already decided to use 1 lb. lamb and slice the zucchini and add it at the end so the dish would have some texture. I couldn't believe it didn't use tomatoes and checked the recipe...and used what I had - a jar of garlic-flavored tomato sauce. Used ample basil from the garden. Very tasty dish - a change.

walglo from Altadena CA /

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Like the other reviewers, I made a few changes. I used whole wheat fusilli pasta. Skipped the shallots and added three minced garlic cloves after the lamb and onions were sauteed. Added a can of diced tomatoes with their juices, then added the white wine. I diced the zucchini into 1/2 cubes rather than grating it, left the skin on, and added at the end of the cooking about 5 mins prior to adding the cooked pasta. Used additional fresh basil as well. Reminds me of a dish my mom used to make except she used ground beef and mushrooms in place of the lamb and zucchini. I'd definitely make this recipe again.

kldckldc from Clifton, VA /

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I think this recipe requires too many adjustments to warrant more than two forks. Needs salt; agree with others that 1 pound of meat is necessary. Additional basil is also needed as many reviewers have stated. I do not think it would require additional butter with the basil.

mommaggie1 from Austin, TX /

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This was pretty easy and a nice change from the typical saucy pasta. I didn't think it was particularly noteworthy (and the flavors weren't too strong), but I'd make it again. I couldn't taste much basil, so I think I'd add more next time. Also, we sliced the zucchini rather than grating it, and I liked the way it turned out. Also, if you don't like lamb, you probably won't like this-- there isn't much seasoning, so the flavor of the lamb really comes out.

A Cook from Watertown, MA /

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I found this recipe delicious! The lamb was definitely not as good the next day, and my husband and I agreed that roasted chicken would be better than the lamb in the dish. Regardless, I would recommend it. Yummy!